Dinner Menu
STARTERS
HOT
WONDROUS CRANBERRY PUFFS 10
Cranberry, curry-spiced cream cheese wontons.
GRAND ROOSTER EGG ROLLS 9
Cranberry, curry-spiced cream cheese wontons.
GRAND ROOSTER EGG ROLLS 9
Pork, onions, mushrooms and noodles.
MUSSELS 12.5
MUSSELS 12.5
Broiled with galangal and basil broth.
STEAMED BUNS 9
STEAMED BUNS 9
An Azian spin on the slider. Choice of braised pork, oxtail or mock duck.
KABOCHA SQUASH DUMPLINGS * 11.5
KABOCHA SQUASH DUMPLINGS * 11.5
Pan seared with garlic, sesame oil, green onion and spicy ginger soy.
PAN FRIED PORK DUMPLINGS 11
PAN FRIED PORK DUMPLINGS 11
Homemade seasoned pork dumplings, pan seared & served with ginger soy.
MALAYSIAN SKEWERS 10
MALAYSIAN SKEWERS 10
Grilled spiced marinated chicken, served with a tangy peanut sauce.
STEAK TENDERLOIN KABOB 14.5
STEAK TENDERLOIN KABOB 14.5
Fresh cut beef tenderloin marinated with Azian spice & citrus.
CALAMARI 11.5
CALAMARI 11.5
Lightly breaded calamari served with two sauces; jalapeño-basil herb and sweet Thai chili.
CRAB CAKES 16.5
CRAB CAKES 16.5
An ‘Azian’ version of the coveted Maryland-style crab with green curry and fruit relish.
PING PANG PONG WINGS 9
PING PANG PONG WINGS 9
Wok tossed with your choice of teriyaki, oyster, curry or sesame.
COLD
FRESH OYSTERS 3
(Order starting at 1/2 or whole dozen, availability and variety are subject to change) ®
Blue Point Washington Kumamoto California Shiny Sea Canada Umami & Pipers point Rhode Island
SPRING ROLLS 10
Grilled beef tenderloin, fresh herbs wrapped in rice paper and served with garlic peanut sauce.
TUNA TARTAR * 14
Sushi grade ahi tuna with wasabi, cilantro, onion and sprinkled with sesame seed. ®
RICE NOODLE SALAD Lettuce, bean sprouts, cucumber, carrots, herbs, crushed peanuts and topped with:
Pork Egg Rolls 12 Grilled Beef Tenderloin 14
Grilled Chicken 12 Panko Pork Loin 12
TUNA CARPACCIO SALAD 16
Coriander crusted tuna , fresh watercress and tang ngo, topped with mango puree and a port wine reduction. ®
GREEN PAPAYA SALAD ** 10
Shredded green papaya, citrus, dried shrimp, chili flakes and topped with crushed peanut.
FILIPINO SALAD ** 16
Wok seared steak tenderloin atop tropical greens with sliced jalapeño and toasted cashews.
Blue Point Washington Kumamoto California Shiny Sea Canada Umami & Pipers point Rhode Island
SPRING ROLLS 10
Grilled beef tenderloin, fresh herbs wrapped in rice paper and served with garlic peanut sauce.
TUNA TARTAR * 14
Sushi grade ahi tuna with wasabi, cilantro, onion and sprinkled with sesame seed. ®
RICE NOODLE SALAD Lettuce, bean sprouts, cucumber, carrots, herbs, crushed peanuts and topped with:
Pork Egg Rolls 12 Grilled Beef Tenderloin 14
Grilled Chicken 12 Panko Pork Loin 12
TUNA CARPACCIO SALAD 16
Coriander crusted tuna , fresh watercress and tang ngo, topped with mango puree and a port wine reduction. ®
GREEN PAPAYA SALAD ** 10
Shredded green papaya, citrus, dried shrimp, chili flakes and topped with crushed peanut.
FILIPINO SALAD ** 16
Wok seared steak tenderloin atop tropical greens with sliced jalapeño and toasted cashews.
BOWLS
PHO 7/12.5
Traditional Vietnamese homemade beef stock with herbs, spices, rice noodles, sliced beef tenderloin, basil and cilantro.
“SPANKER” ** 7/12.5
Choice of protein, coconut milk, lemongrass, red curry, asparagus, cranberries, oyster mushrooms and noodles.
WONTON NOODLE 7/12.5
Herb broth, fresh egg noodle, pork and shrimp dumplings, sliced bbq pork topped with dried onions.
UDON NOODLE SOUP 8/14
With shrimp, in a ginger egg broth.
RAMEN TOKYO STYLE 7/12.5
Nori, mushroom, quail eggs, and crispy pork.
NOODLES
Vegetables, Tofu, Mock Duck, Chicken or Pork 16 Beef or Squid 17, Shrimp 18.5, Scallops 23
SUKIYAKI * “The Nagoya-style” Select cuts of tenderloin beef, tofu, shiitake mushrooms, and glen vegetables.
SINGAPORE NOODLES SHRIMP** Golden curry tossed with bean threat noodles and chili flakes for a gentle kick.
CHICKEN PAD THAI **Traditional pad Thai flat rice noodles with onion, bean sprout, egg and crushed peanuts.
CHINESE LO MEIN* The Nankin’s original recipe.
Served with streamed rice, brown for an additional 1 or fried rice for 2
Vegetables, Tofu, Mock Duck, Chicken or Pork 17, Beef or Squid 18, Shrimp 19, Scallops 23
SINGAPORE NOODLES SHRIMP** Golden curry tossed with bean threat noodles and chili flakes for a gentle kick.
CHICKEN PAD THAI **Traditional pad Thai flat rice noodles with onion, bean sprout, egg and crushed peanuts.
CHINESE LO MEIN* The Nankin’s original recipe.
CURRY
Served with streamed rice, brown for an additional 1 or fried rice for 2
Vegetables, Tofu, Mock Duck, Chicken or Pork 17, Beef or Squid 18, Shrimp 19, Scallops 23
OPIUM CURRY * Vietnamese spices, curry, coconut milk and onions topped with crushed peanuts and served over lettuce and bean sprouts. Spiced to taste.
THAI STYLE CURRY*** (Your choice of red or green) Sautéed with lemongrass, mushrooms, jalapeno peppers, onions and yellow curry. Spiced to taste.
CHINESE CURRY* Peapods, water chestnuts, bamboo shoots, onions and yellow curry. Spiced to taste.
CRANBERRY CURRY** (Thom’s first creation, classic Azian spice meet Minnesota nice) Fresh mushrooms, onions, scallions, Thai curry, coconut milk and cranberries.
Vegetables, Tofu, Mock Duck, Chicken or Pork 17, Beef or Squid 18, Shrimp 19, Scallops 23
THAI STYLE CURRY*** (Your choice of red or green) Sautéed with lemongrass, mushrooms, jalapeno peppers, onions and yellow curry. Spiced to taste.
CHINESE CURRY* Peapods, water chestnuts, bamboo shoots, onions and yellow curry. Spiced to taste.
CRANBERRY CURRY** (Thom’s first creation, classic Azian spice meet Minnesota nice) Fresh mushrooms, onions, scallions, Thai curry, coconut milk and cranberries.
WONDROUS NOUVEAU DISHES
Served with streamed rice, brown for an additional 1 or fried rice for 2
Vegetables, Tofu, Mock Duck, Chicken or Pork 17, Beef or Squid 18, Shrimp 19, Scallops 23
NUTTY* Choice of protein , cashew nuts, peanuts, water chestnuts, almonds and onions garnished with green scallions.
CASHEW** Choice of protein, bamboo shoots, broccoli stem, green scallions, water chestnuts, banana peppers & onions. Chili spiced to taste .
BASIL SUPREME** Pineapple, mushrooms, bell peppers, onions, jalapenos and fresh basil. Chili spiced to taste.
BLACK BEAN SAUCE* Tomatoes, onions, pineapple and bell peppers in our classic Chinese style black bean sauce.
VEGETARIAN FANTASY* Tofu and mock duck, tomatoes, bell peppers, pineapple and onions in a classic Chinese style black bean sauce.
TERIYAKI* Carrots, bell peppers, peapods, onions and fresh mushrooms.
KUNG PAO* Peanuts, bell peppers, water chestnuts, bamboo shoots and onions. Chili spiced to taste.
GOLDEN HORDE MONGOLIAN STEAK * 22
Onion, straw mushroom, water chestnut, bamboo shoot, peapod, and tomato in a Mongolian BBQ sauce.
KANNON STEAK & POTATOES 22
Beef tenderloin and thinly sliced potatoes in a sweet and buttery glaze.
AZIA TENDERLOIN 23
Wok finished on a forest of broccoli.
PORK TENDERLOIN 23
Panko crusted, green tomatoes, fingerling potatoes, shiitake mushrooms and ginger. Served over a bed of crispy rice.
SPARE RIBS Marinated in Azian spice overnight then slow cooked for six hours. Our ribs are grilled and finished in a Azian BBQ, served with a choice of sweet potato fries or rice.
Half Slab Serves one person 23 Whole Slab Serves for two 38
PEKING DUCK Peking duck rubbed with Chinese five spice, served with Chinese broccoli.
Half Duck 22 Whole Duck 39
KOBE BURGER 16
Ground Kobe burger topped with crispy bacon, onion strings, aged cheddar cheese, and served with sweet potato fries.
RACK OF LAMB* 32
Seared to perfection and served with a blend of Azian mushrooms.
NEW YORK STRIP 32 12 ounces
New York strip cooked rare and finished tableside on a hot river stone accompanied by shitake mushroom, carrot, and fried onions.
Broiled in tamarind and ginger butter sauce.
1½ LB to 3½ LBS 29 pound
CRUSTED ATLANTIC CHAR
Whole char rubbed with sweet soy and salt, wok finished, with a side of vegetables in a Grand Marnier soy glaze.
18.50/pound (subject to availability)
YELLOWFIN TUNA 26
Seared rare over steamed vegetables with a coconut curry reduction.
CARMELLIA SCALLOPS 26.5
Diver scallops caramelized with pecans over vermicelli noodles with grilled asparagus.
WALLEYE WITH JALAPENO AND BASIL* 26
Lightly breaded served over a bed of brown rice and steamed veggies.
INDONESIAN SHRIMP & SCALLOPS 28
Wok tossed with a spicy island inspired sauce.
CRAB CAKES** 31
An ‘Azian’ version of the coveted Maryland-style crab with green curry and fruit relish.
SEABASS 29.00
Pine Nut Crusted, Served with Edamame Puree, Kabocha Squash Dumplings and topped with Uni Beurre Blanc.
PACIFIC BLUE* 120
(To share for four) All of the best freshly caught fish of the ocean, crafted carefully by the chef.
WOK VEGETABLES or CHINESE BROCCOLI 8
Steamed and toped with garlic sauce.
GREEN BEANS 8
Sautéed in garlic, shallots, white wine and peanut sauce.
GRILLED ASPARAGUS 8
Grilled and tossed with butter oyster sauce.
WATERCRESS 12
Sautéed with garlic and topped with soy citrus dressing.
STARCH; Sweet potato fries. 5 Jasmine rice. 2.5
Brown rice. 3, Plain fried rice. 4, Vegetables, Tofu, Mock Duck, Chicken or Pork 12 Beef or Shrimp 14
CASHEW** Choice of protein, bamboo shoots, broccoli stem, green scallions, water chestnuts, banana peppers & onions. Chili spiced to taste .
BASIL SUPREME** Pineapple, mushrooms, bell peppers, onions, jalapenos and fresh basil. Chili spiced to taste.
BLACK BEAN SAUCE* Tomatoes, onions, pineapple and bell peppers in our classic Chinese style black bean sauce.
VEGETARIAN FANTASY* Tofu and mock duck, tomatoes, bell peppers, pineapple and onions in a classic Chinese style black bean sauce.
TERIYAKI* Carrots, bell peppers, peapods, onions and fresh mushrooms.
KUNG PAO* Peanuts, bell peppers, water chestnuts, bamboo shoots and onions. Chili spiced to taste.
STEAKHOUSE OFFERINGS
Onion, straw mushroom, water chestnut, bamboo shoot, peapod, and tomato in a Mongolian BBQ sauce.
KANNON STEAK & POTATOES 22
Beef tenderloin and thinly sliced potatoes in a sweet and buttery glaze.
AZIA TENDERLOIN 23
Wok finished on a forest of broccoli.
PORK TENDERLOIN 23
Panko crusted, green tomatoes, fingerling potatoes, shiitake mushrooms and ginger. Served over a bed of crispy rice.
SPARE RIBS Marinated in Azian spice overnight then slow cooked for six hours. Our ribs are grilled and finished in a Azian BBQ, served with a choice of sweet potato fries or rice.
Half Slab Serves one person 23 Whole Slab Serves for two 38
PEKING DUCK Peking duck rubbed with Chinese five spice, served with Chinese broccoli.
Half Duck 22 Whole Duck 39
KOBE BURGER 16
Ground Kobe burger topped with crispy bacon, onion strings, aged cheddar cheese, and served with sweet potato fries.
RACK OF LAMB* 32
Seared to perfection and served with a blend of Azian mushrooms.
NEW YORK STRIP 32 12 ounces
New York strip cooked rare and finished tableside on a hot river stone accompanied by shitake mushroom, carrot, and fried onions.
SEAFOOD & CRUSTACEAN
LIVE NORTH ALANTIC LOBSTER
Broiled in tamarind and ginger butter sauce.
1½ LB to 3½ LBS 29 pound
CRUSTED ATLANTIC CHAR
Whole char rubbed with sweet soy and salt, wok finished, with a side of vegetables in a Grand Marnier soy glaze.
18.50/pound (subject to availability)
YELLOWFIN TUNA 26
Seared rare over steamed vegetables with a coconut curry reduction.
CARMELLIA SCALLOPS 26.5
Diver scallops caramelized with pecans over vermicelli noodles with grilled asparagus.
WALLEYE WITH JALAPENO AND BASIL* 26
Lightly breaded served over a bed of brown rice and steamed veggies.
INDONESIAN SHRIMP & SCALLOPS 28
Wok tossed with a spicy island inspired sauce.
CRAB CAKES** 31
An ‘Azian’ version of the coveted Maryland-style crab with green curry and fruit relish.
SEABASS 29.00
Pine Nut Crusted, Served with Edamame Puree, Kabocha Squash Dumplings and topped with Uni Beurre Blanc.
PACIFIC BLUE* 120
(To share for four) All of the best freshly caught fish of the ocean, crafted carefully by the chef.
A LA CARTE SIDES
Steamed and toped with garlic sauce.
GREEN BEANS 8
Sautéed in garlic, shallots, white wine and peanut sauce.
GRILLED ASPARAGUS 8
Grilled and tossed with butter oyster sauce.
WATERCRESS 12
Sautéed with garlic and topped with soy citrus dressing.
STARCH; Sweet potato fries. 5 Jasmine rice. 2.5
Brown rice. 3, Plain fried rice. 4, Vegetables, Tofu, Mock Duck, Chicken or Pork 12 Beef or Shrimp 14
* = level of spice
WARNING: There is a risk associated with consuming raw animal protein and products. If you have chronic illness of the liver, stomach or blood or have immune disorders you are at a greater risk of serious illness from raw animal protein product and should consumer them fully cooked. If you are unsure of your risk, consult a physician.
Fish and seafood with an ® notation indicates that the product is served raw.
Wondrous Azian Kitchen | 533 Hennepin Ave S, MPLS (map) |
events@wondrousmpls.com | (612) 338-1479 | Make an Online Reservation
